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Hundreds of years ago Genovese villagers collectively selected this basil for the qualities they felt made the best pesto: large thick deep green leaves on sturdy plants. Yes, you can make pesto with a food processor. But why not spend a half hour on a breezy, summery day making it the old-fashioned way - with a mortar and pestle? (Ah, now you know where that word comes from!) No time for pesto tonight? Not to worry: this variety is also the ideal basil for stews, soups, and sautes. Buon appetito! Certified Organic Ocimum basilicum
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🇺🇸 Ship from USA · On Agora since 2025
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